摘要
对野木瓜多糖的提取工艺进行研究,对料液比、温度、时间分别进行了单因素试验和L9(33)正交试验,并对提取过程中影响提取率的因素进行了统计分析。结果显示最佳提取工艺为料液比1∶35、温度90℃、时间2h,并用苯酚-硫酸法测定最佳提取工艺时多糖提取率达到12.612%。
The extraction technology of polysaccharide from Stanuntonia Chinensis was studied in this paper. The single factor tests and orthogonal experimental design methods L9（3^3）were applied to analyse the influence of each factor in solid-liquid ratio, temperature and time on the extraction percent of the polysaccharide from Stanuntonia Chinensis. The influence factors were conducted statistical analysis. The result showed that the optimum condition as follows： solid-liquid ratio is 1：35, temperature is 90℃ and extraction time is 2h. Under this condition, the extraction percent of polysaccharides is 12.612%.
出处
《食品科技》
CAS
北大核心
2007年第1期99-101,共3页
Food Science and Technology
基金
贵州省科技基金项目(黔科合J字[2005]2017号)
关键词
野木瓜
多糖
提取工艺
提取率
Stanuntonia Chinensis
polysaccharide
extraction technology
extraction percent
